In the world of Indian pickles, fruits and vegetables often steal the limelight, but there’s a lesser-known variety that packs a unique punch—fish pickle, or machli achaar. This flavorful dish is particularly beloved in coastal regions like Bengal, Kerala, and Andhra Pradesh, where fish is a staple ingredient. Unlike the usual vegetable pickles made with mangoes, limes, or carrots, fish pickle is a rich, spicy, and aromatic concoction where tender fish pieces are marinated in a robust mix of oil, spices, and often, vinegar or tamarind.
But not all fish are created equal when it comes to making pickles. The texture, oil content, and ability to absorb flavors play a crucial role in choosing the right fish for pickling. So, which fish is best for making pickle? Let’s explore the different types of fish that make for the most delicious, flavorful, and long-lasting fish pickles.
1. Kingfish (Surmai/Seer Fish): The Classic Choice for Fish Pickle
Kingfish, also known as surmai in Marathi or seer fish in English, is one of the most popular fish varieties used for making pickles, especially in coastal regions like Maharashtra, Goa, and Kerala.
Why Kingfish is Perfect for Pickle:
- Firm, Meaty Texture: Kingfish has a firm texture that holds up well during the pickling process. Its thick fillets absorb the spices beautifully without falling apart, making it ideal for pickling.
- Mild Flavor: The fish itself has a mild, slightly sweet flavor that balances perfectly with the bold spices used in the pickle.
- High Oil Content: Kingfish has a decent amount of natural oils, which help the fish remain tender and juicy even after the pickling process.
Best for: Kingfish pickle is a popular choice in both dry and gravy-style pickles. It pairs excellently with a variety of spices like mustard, chili, turmeric, and vinegar. Its hearty texture makes it suitable for long-term preservation.
2. Mackerel (Bangda): A Spicy, Coastal Favorite
Mackerel, or bangda as it’s called in Hindi, is another fish commonly used for making pickles, especially in southern India, particularly in coastal Karnataka, Kerala, and Goa.
Why Mackerel is Ideal for Pickling:
- Delicate Flavour with Rich Oil: Mackerel has a rich, oily texture that makes it perfect for absorbing spices and seasoning. Its slightly stronger flavor also works well with tangy, spicy pickles.
- Small, Bite-Sized Pieces: Mackerel is typically cut into smaller pieces, which are easy to marinate and store. The small pieces are ideal for pickling because they allow the flavors to penetrate the fish quickly.
- Versatile: The strong flavor of mackerel pairs beautifully with a variety of spices, including mustard, garlic, and curry leaves, making it perfect for both dry and oil-based pickles.
Best for: Mackerel is ideal for pickles made with a heavy oil base, often spiced with vinegar, tamarind, or even coconut, depending on the region. The oil helps preserve the fish, and the pickles can be stored for months.
3. Pomfret (Paplet): Mild, Delicate, and Light
Pomfret, or paplet in Marathi, is a delicate, flaky white fish that is popular in coastal regions like Maharashtra, Goa, and parts of Gujarat. While it may not have the bold flavor or firm texture of other fish, pomfret makes for an exceptional fish pickle for those who prefer a milder, more subtle flavor.
Why Pomfret is Great for Pickles:
- Delicate Flesh: Pomfret has a soft, flaky texture, which absorbs spices quickly and beautifully. The delicate fish enhances the flavor of the spices without overpowering the dish.
- Mild Flavor: The fish’s mild flavor allows it to shine in pickles where the spices, especially mustard, garlic, and chili, are the stars of the show.
- Easily Available: Pomfret is widely available in India, especially in coastal areas, making it a convenient option for fish pickle lovers.
Best for: Pomfret fish pickle is typically made with a tangy vinegar-based marinade and a mix of spices such as turmeric, mustard, and fenugreek. Its light texture pairs well with milder pickles, often consumed fresh or after a short period of pickling.
4. Anchovies (Kolvva/Karisalankai): Small but Flavorful
Anchovies, or kolvva in Malayalam, are small, oily fish that are often used in fish pickles, particularly in Kerala and Tamil Nadu. These tiny fish pack a punch when it comes to flavor and are perfect for pickling.
Why Anchovies Make a Great Pickle Fish:
- Intense Flavor: Due to their small size and the amount of natural oil they contain, anchovies have a strong, briny flavor that holds up well in pickling.
- Preservation Power: Anchovies are ideal for long-term storage, as their oil content helps preserve them in the spicy pickle marinade. The smaller fish also make for bite-sized portions, making them easy to consume and store.
- Easily Available: Anchovies are commonly found in coastal areas and are a staple in the local diet, making them a go-to choice for pickling.
Best for: Anchovy pickle is often made with a combination of mustard oil, vinegar, tamarind, and spices like chili, fenugreek, and curry leaves. The small fish absorb the flavors quickly, making them perfect for those who enjoy a sharp, tangy, and spicy pickle.
5. Sardines (Pedvey): Rich and Flavorful
Sardines, or pedvey in Konkani, are another popular choice for fish pickles, especially in coastal regions of Maharashtra and Goa.
Why Sardines Work Well for Pickling:
- High Oil Content: Sardines are rich in natural oils, which makes them perfect for pickling. The oils help preserve the fish and maintain its soft texture during the pickling process.
- Strong Flavor: Sardines have a strong, slightly fishy taste that works well with spicy, tangy marinades. The bold flavor of sardines pairs beautifully with vinegar, tamarind, and a medley of spices.
- Easy to Handle: Sardines are small and typically come with bones intact, but their soft flesh and small size make them perfect for pickling without requiring much preparation.
Best for: Sardine pickles are typically made with a vinegar-based marinade, mustard seeds, and spices like garlic, chili, and turmeric. They are especially good for people who love a robust fish flavor with a tangy, spicy kick.
6. Basa Fish: A Mild and Mildly Sweet Option
Basa fish, a popular freshwater fish, has gained popularity for pickles in many parts of India, especially in urban areas where the fish is easily available.
Why Basa is a Good Option:
- Mild Flavor: Basa has a neutral, slightly sweet flavor that complements the spices used in the pickle without overwhelming them.
- Firm Texture: Basa has a relatively firm texture that can hold up well during the pickling process.
- Readily Available: Basa fish is farmed and readily available in many parts of India, making it an accessible option for those looking to make fish pickles.
Best for: Basa fish pickles are typically made with a combination of spices like turmeric, chili, garlic, and mustard, with either vinegar or tamarind used for tanginess. Its mild flavor makes it ideal for those who prefer a less pungent fish pickle.
Conclusion: Choosing the Right Fish for Pickle
When it comes to making fish pickle, the best fish largely depends on your personal taste preferences and the type of pickle you want to create. Kingfish (Surmai) and Mackerel (Bangda) are classic choices, thanks to their firm texture and ability to absorb spices. Pomfret is perfect for those who prefer a lighter, more delicate fish, while Anchovies and Sardines offer a strong, briny flavor that’s ideal for bold, spicy pickles. Basa provides a milder, slightly sweet option that can suit those looking for a more subtle fish pickle experience.
Whatever your choice, the right fish can elevate a pickle to a whole new level, transforming it from a mere accompaniment to the star of the meal. So, next time you think of making fish pickle, consider the texture, flavor, and oil content of the fish to pick the one that will best complement your spices and flavors.